[box_light]Myths, philosophy, mathematics and marvelous architecture, all of these fields have something in common; they have been marvelously mastered and perfected by a race of people known as the Greeks. They have heavily contributed to those fields and have become much popular. Same goes for their gastronomical creations. Greek cuisine is one of the epicenters of Mediterranean Cuisine and is exceedingly delicious.[/box_light]
[box_dark]Greek Food 101[/box_dark]
Greek cuisine shares it roots with many different typs of cuisines, it is much influenced by the cuisines of Italy, The Balkans, and Turkey. Contemporary Greek chefs make use of various ingredients like olive oil, veggies and herbs, various pulses, bread, wine, fish , meats(like chicken, beef and rabbit) and regional cheeses.
Dips are also quite popular in Greece and are eaten with various breads (pita).
A long tradition, change of flavours with various seasons, and its vast geography is the key to Greek cuisine. It has influences from the different people’s cuisine the Greeks have interacted with over the centuries, as evidenced by several types of sweets and cooked foods.
They are a forerunner of Western cuisine and spread its culinary influence, via ancient Rome, throughout Europe and beyond.
Around 320 B.C., Archestratos wrote the first cookbook in History.
Greece also has a culinary history of more than 4000 years and the
ancient Greek cuisine was founded on the basis of the “Mediterranean Triad”- Wheat, Wine and Olive Oil.
Meat was rarely eaten and fish being readily available, was much popular.
This trend was very much followed until recent times of technological advancements when meat became more available.
Wine and Olive oil were always a part of the original Greek history and its spread of grapes and olive trees were uninfluenced and unchanged by any colonization.
Distinct from the main stream regional cuisines are:
- Kritiki (Cretan cuisine)
- Kypriaki (Cypriot cuisine)
- Ionian islands
- Macedonitiki (Macedonian cuisine)
- Politiki, from the tradition of the Greeks of Istanbul
- Pontiaki, found anywhere there are Pontians (Greek immigrants from the Black Sea region, from the 1924 exchange of populations)
- Mikrasiatiki, from the Greek refuges of the 1922 population exchange
There is a wide variety of cheeses made in various regions across Greece. The vast majority of them remain unknown outside the Greek borders due to the lack of knowledge and the highly localized distinctive features.
Many artisanal, handmade cheeses, both common varieties and local specialties, are produced by small family farms throughout Greece and offer distinct flavors atypical of the mass-produced varieties found commercially in Greece and abroad. A good list of some of the varieties of cheese produced and consumed in Greece can be found here. Some of the popular cheese include: Feta, Kasseri, Halloumi, Kefalotyri, Graviera, Formaela, Manouri, Myzithra, and Metsovone.
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